Ciccio

"Like MICHELIN Bib Gourmand Ciccio, a more casual eatery on Washington Street that’s celebrated by locals for its wood-fired pizzas with inventive toppings and handmade pastas." - Jillian Dara

"Ciccio opened in 2012, but after a temporary closure in 2022, the restaurant got a second wind thanks to new managing partners Christopher and Martina Kostow. The restaurant reopened in 2023 with a menu that still emphasizes Italian fare, just zhuzhed up by the Michelin-worthy chef. The pizzas are a classic pick or dip into mains like petrale sole. Also new to the restaurant are reservations, if you’d like to save yourself from a long wait." - Lauren Saria, Dianne de Guzman, Eater Staff

"Ciccio serves up rustic Italian in a wine country setting." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri

"A pleasant contrast to the sleek new spots around town, this dining room's country-style curtains and front porch are a ticket to another era—and a hot ticket at that, since tables are hard to come by. Indeed, this Yountville gem could pass off as a John Wayne film set, with its wood-framed, 1916-era grocery look.Blistered, puffy crusts boast a tangy flavor of fermentation and a hint of smoke from the fire, an excellent vehicle for hearty toppings like crispy cabbage leaves paired with thinly sliced pancetta and melty gouda. House-made pasta, like chitarra with 'nduja sausage, clams and pea tendrils, are nearly as enticing, and shareable mains, like a hefty pork chop Milanese, should not be overlooked." - Michelin Inspector

"At Ciccio in Napa Valley, Italian Roots Run Deep Frank Altamura took his time renovating the old Italian grocery store — where he remembers shopping as a child — at the north end of Yountville. His dream was to turn the partly dilapidated building into a casual restaurant with great pizza and Napa Valley wine where locals would love to eat. His dream came to fruition when Ciccio opened its doors in 2013. The menu is simple, straightforward and ever-changing based on what Altamura is bringing in from his Napa ranch, where he also grows Cabernet Sauvignon, Nebbiolo, Sangiovese and Negroamaro for his eponymous wine. Chef Polly Lappetito (former Executive Chef at The Culinary Institute of America) traveled far and wide in search of the perfect pizza crust, but her’s is in a category all its own — prepared in a hand-tiled, wood-burning pizza oven imported from Italy."